Go Back

One-Pot Chicken Alfredo Pasta

A creamy and delicious chicken alfredo made entirely in one pot for easy cleanup. Perfect for a busy weeknight dinner!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian-American
Servings 4 people
Calories 720 kcal

Equipment

  • Large pot or Dutch oven
  • Wooden spoon or spatula
  • Chef's knife
  • cutting board
  • measuring cups and spoons
  • tongs or slotted spoon

Ingredients
  

  • ═══ MAIN INGREDIENTS ═══
  • 1 lb boneless, skinless chicken breasts (cut into 1-inch cubes)
  • 8 oz fettuccine pasta (broken in half if needed to fit the pot)
  • ═══ FOR THE SAUCE ═══
  • 2 tablespoon unsalted butter
  • 4 cloves garlic (minced)
  • 3 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese (plus more for serving)
  • ═══ SEASONING AND GARNISH ═══
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (freshly ground)
  • 2 tablespoon fresh parsley (chopped, for garnish)

Instructions
 

  • Season the chicken cubes with salt and pepper. Melt butter in a large pot or Dutch oven over medium-high heat, then add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
  • In the same pot, add the minced garlic and cook for about 30 seconds until fragrant, scraping up any browned bits from the bottom of the pot.
  • Pour in the chicken broth and bring to a boil. Add the fettuccine, pressing it down to submerge it in the liquid. Reduce heat to a simmer, cover, and cook for about 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
  • Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce has thickened, about 1-2 minutes.
  • Return the cooked chicken to the pot. Stir everything together to coat the chicken and pasta in the sauce. Season with additional salt and pepper to taste.
  • Remove from heat, garnish with fresh parsley, and serve immediately with extra Parmesan cheese if desired.

Notes

  • To save time, use pre-cubed chicken breast or leftover rotisserie chicken.
  • For a lighter version, substitute half-and-half for heavy cream, but note the sauce will be thinner.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to revive the sauce.
  • If the sauce becomes too thick after standing, stir in a little chicken broth or cream to thin it out.
  • Pair this dish with a simple green salad and garlic bread for a complete meal.